7,154 pepper recipes

Vegan mushroom potato chowder made creamy with pureed tofu and soy milk instead of dairy. Seasoned with dill and tarragon for a rich, satisfying bowl without any cream.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Braised red cabbage with fresh cranberries, red wine, and garlic in a tangy-sweet side dish. Low-fat, diabetic-friendly, and a natural pairing with roast turkey.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.

No-cook ham and cream cheese appetizer balls seasoned with Worcestershire, ketchup, and lemon juice, then rolled in chopped chives. Served on toothpicks.

Delicate sole fillets rolled around garlicky sauteed spinach and baked with a brush of melted butter. An elegant, light dinner for two ready in 20 minutes with just six ingredients.

Six-ingredient pickled jalapenos packed whole into jars and sealed in a vinegar-olive oil brine with pickling spice. Simple Texas-style pickled peppers ready in 30 days.

Vegetarian lentil macaroni bake with tomatoes, mushrooms, peppers, and elbow pasta. Slow-baked one-pot meal with high fiber and meaty texture from lentils.

Finnan haddie, cold-smoked haddock gently poached in butter and a creamy milk sauce thickened with cornstarch. A classic Scottish comfort dish served with boiled potatoes.

Wok-fried tofu with hot banana peppers, sweet red bell pepper, soy sauce, and a generous shower of fresh cilantro. A minimalist Chinese stir-fry that's fast and bright.

Try this devilishly delicious pasta dish made with pineapple juice, bananas and scotch bonnet chili peppers.

Open-faced pita sandwich: vegetarian flatbread topped with sauteed carrots, zucchini, mushrooms, peppers, and tomato. Healthy low-calorie lunch under 25 minutes.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Grilled Mediterranean vegetable salad with smoky eggplant, charred peppers, potatoes, and olives tossed in garlicky red wine vinaigrette for a make-ahead summer side.

Crunchy broccoli salad tossed with chickpeas, red bell pepper, and a tangy feta-yogurt dressing. This healthy Mediterranean side comes together in 15 minutes.